Method

• 1.
  Place stock and porcini in a saucepan over low heat and bring to a gentle simmer.
• 2.
  Heat 2 tbs oil in a large sauté pan over high heat, add mixed mushrooms and toss to coat in oil. Cook for 2-3 minutes, then add half the butter, a good pinch of salt and the parsley. Toss again and cook for 30 seconds. Transfer to a plate, cover and keep warm.
• 3.
  Wipe out pan, place over medium-low heat, add remaining oil and stir in the onion, garlic and a pinch of salt and cook gently for 2-3 minutes until onion is translucent.
• 4.
  Add rice and stir to coat in onion mixture. Continue to stir for 2 minutes until rice loses its raw appearance and becomes shiny. Pour in wine and bring to a simmer, stirring until wine is completely absorbed.
• 5.
  Increase heat to medium and start adding stock to the pan. Add 2 ladlefuls, including some rehydrated porcini in each ladleful, and stir two or three times. The rice will begin to release its starch and the mixture will start to look creamy. As rice absorbs the liquid, keep adding more stock, 2 ladlefuls at a time, and tossing the pan until a couple of ladlefuls of stock remain. This will take 15-17 minutes. The rice will be tender with a slightly chalky centre (al dente).

• 6.
  Add the last of the stock to the pan. Turn off heat, add remaining butter, parmesan and half the cooked mushrooms and any juices collected on the plate. Cover and let rest for a minute. Taste for seasoning.
• 7.
  To serve, spoon risotto onto serving plates. Tap the base of each plate so it spreads out evenly. Scatter with the remaining mushrooms, extra parmesan and a good grind of pepper.